Physical and sensory quality of Java Arabica green coffee beans

Sunarharum, Wenny Bekti; Yuwono, Sudarminto Setyo; Pangestu, N B S W; Nadhiroh, H

doi:10.1088/1755-1315/131/1/012018

Cited by 10 publications

(17 citation statements)

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“…Green coffee beans used in this research was obtained from research by Sunarharum et al (2018). Those samples were Java Arabica coffee cultivated on the slopes of Arjuno Mountain, Universitas Brawijaya (UB) Forest Malang, East Java processed under three different fermentation methods i.e.…”

Section: Methodsmentioning

confidence: 99%

“…However, coffee quality is quite complex as previously reported by Sunarharum et al (2014). One of the important factor was thought to be the post-harvest processing method where coffee cherry was translated into green coffee beans (Sunarharum et al 2018).…”

Section: Introductionmentioning

confidence: 91%

“…The most common method of green coffee processing, or coffee fermentation methods are natural (dry) and washed (wet) process. Previous research had reported the influence of post-harvest processing methods on coffee defects and or coffee quality (Mori et al 2003;Yusianto and Widyotomo, 2013;Sunarharum et al 2018). The impact of postharvest processing particularly on green coffee sensory profile difference had also been acknowledged (Sunarharum et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Previous research had reported the influence of post-harvest processing methods on coffee defects and or coffee quality (Mori et al 2003;Yusianto and Widyotomo, 2013;Sunarharum et al 2018). The impact of postharvest processing particularly on green coffee sensory profile difference had also been acknowledged (Sunarharum et al, 2018). However, further research is required to investigate its influence on the cup profile due to significant transformation of coffee during roasting process.…”

Section: Introductionmentioning

confidence: 99%

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Effect of different post-harvest processing on the sensory profile of Java Arabica coffee

Sunarharum

Yuwono

Nadhiroh

2018

AFSSAAE

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Coffee consumption in the world is continuously growing and demanding high quality. Coffee cup quality is a complex matters involving several factors that includes post-harvest processing factor. The objective of this research is to investigate the impact of different coffee post-harvest processing methods i.e. fermentation methods (natural/dry, semi-washed and fully-washed processing), and drying methods (mechanical and sun drying) on the sensory quality of Java Arabica medium-roasted coffee beans. The sensory quality was evaluated through cupping test employing five expert judges. The result revealed that different post-harvest processing factors has a significant influence on coffee sensory quality, particularly on four cupping attributes, namely fragrance/aroma, flavour, defects and final scores. Fermentation using more water and controlled mechanical drying were found to yield a better coffee sensory profile due to less identified defective characters in the cup. Nevertheless, different processing created specific coffee character that would have its own market provided the quality is properly controlled.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of different post-harvest processing on the sensory profile of Java Arabica coffee

Sunarharum

Yuwono

Nadhiroh

2018

AFSSAAE

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“…Estos resultados presentan una concordancia con estudios recientes desde una perspectiva fisiológica, donde se encuentran diferencias físicoquímicas y sensoriales basadas en la edafología (6,7,9,10,14,38).…”

Section: Conclusiònesunclassified

Efecto de la procedencia y el almacenamiento en en la calidad del café

Muñoz-Juan

Riaño-Campo

Pinzón-Alba

2019

nova

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Antecedentes. La calidad del grano de café ha sido relacionada con su procedencia, su manejo agronómico y sus condiciones de almacenamiento. Objetivo. Determinar la actividad de la polifenil oxidasa, el contenido de lípidos, el color y las características organolépticas de cafés provenientes de 3 subestaciones experimentales. Materiales y métodos. Se siguió un diseño completamente aleatorio en arreglo factorial factorial 3x6 (lugares de procedencia del café y tiempo de almacenamiento respectivamente). Resultados. La actividad de la polifenil oxidasa es mayor en el café fresco-para las tres procedencias. El café procedente de Naranjal presentó actividades enzimáticas más altas que los cafés provenientes de las subestaciones Supía y la Catalina. El análisis de varianza mostró el efecto de la procedencia sobre la variable actividad enzimática. La actividad de la polifenil oxidasa en los cafés estudiados decrece con el tiempo de almacenamiento. El contenido de lípidos es menor a menor en la subestación de la Catalina. Todos los cafés fueron caracterizados de buena calidad en el tiempo cero de almacenamiento. Las características de aroma, intensidad del aroma y cuerpo presentaron altibajos en los diferentes meses de almacenamiento. El café de Naranjal, obtuvo en promedio una calificación aceptable a lo largo de los seis meses de almacenamiento. Conclusiones. Se encontraron diferencias significativas para las variables estudiadas por efecto de la procedencia y el almacenamiento. La actividad enzimática de la PFO presentó etapas de activación/inhibición, durante los seis meses de almacenamiento.

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Drying and sortation to improve green beans and cup quality of Wamena coffee

Adnan¹,

Lestari²

2021

E3S Web Conf.

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Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and sortation technology. The study aim is to assess suitable drying and sortation technology to improve green coffee beans and cup quality to local culture in Jayawijaya Regency, Papua. The study was conducted using 2 factors; a. Combination of drying floor using a tarp and without sortation (DFWTS), b. Combination of drying tables and with sortation (DTWS). Drying tables were designed as two separate parts. The first part was the permanent tables, and the second part was removable boxes in dimension 80 x 80 cm located on top of the permanent tables. Descriptive analysis was conducted based on SNI 01-2907-2008 by the Indonesian Coffee and Cocoa Research Institute. The results show DTWS produce green coffee beans in compliance with SNI 01-2907-2008 at 4a grade, compared to DFWTS is rejected. Green coffee beans quality is likely to affect cup quality. DTWS obtain cup quality score 83.0 compare to DFWTS is 81.25. In conclusion, DTWS improve green coffee beans and cup quality.

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Physical and sensory quality of Java Arabica green coffee beans

Cited by 10 publications

References 1 publication

Effect of different post-harvest processing on the sensory profile of Java Arabica coffee

Effect of different post-harvest processing on the sensory profile of Java Arabica coffee

Efecto de la procedencia y el almacenamiento en en la calidad del café

Drying and sortation to improve green beans and cup quality of Wamena coffee

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